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Food & Wine Magazine by Myagoda1271 - 12h ago

Birth Date: 
Tuesday, June 18, 2019
Death Date: 
Tuesday, June 18, 2019
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Sarah
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Hagi
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Food & Wine Magazine by Anonymous - 17h ago

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Decanter Staff
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Food & Wine Magazine by Anonymous - 17h ago

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Sophie Kevany
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Food & Wine Magazine by Anonymous - 17h ago

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Sarah Rose
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Servings

Makes 2 1/2 cups

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Rinse rice in a fine wire-mesh strainer under cold running water, agitating with your hands, until water runs clear, about 3 minutes. Let rice drain in strainer 30 minutes.

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Meanwhile, fold an 8-inch square piece of cheesecloth into quarters to make a 4-layer, 4-inch square. Grate ginger on medium holes of a box grater over the center of the cheesecloth square. Gather edges of cheesecloth, and squeeze ginger over a small bowl to equal 1 tablespoon ginger juice. Discard solids; set ginger juice aside.

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Place drained rice, master dashi, carrot, and soy sauce in a small heavy-bottomed saucepan. Bring to a boil over high. Reduce heat to low; cover and simmer 10 minutes. Remove from heat; let stand, covered, until rice is cooked through, about 10 minutes.

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Transfer cooked rice to a bowl; fluff with a fork, and stir in ginger juice. Serve warm or at room temperature.

Active Time
Min
15
Total Time
Hr
1
Min
15
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Food & Wine Magazine by Saatelae - 2d ago

Servings

2 to 4

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Whisk together eggs and egg yolk in a bowl until thoroughly blended. Add master dashi and soy sauce; whisk to combine. (There will be about 2 cups egg mixture.) Set aside.

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Place 1 1/2 tablespoons sesame oil in a small bowl. Fold half of a paper towel into a square, and submerge in sesame oil.

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Heat a rectangular tamago pan or an 8-inch nonstick skillet over medium-high. Rub the oiled paper towel inside and up the sides of skillet. (Pour any excess oil in skillet back into bowl, and do not discard paper towel.)

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Add a drop of the egg mixture to skillet; once the drop sizzles, pour in 1/4 cup of the egg mixture, and swirl the skillet to evenly coat. Cook until egg is almost set, 45 to 60 seconds, popping any air bubbles that arise using chopsticks. Remove skillet from heat. Using chopsticks or a small spatula, loosen edges of egg crêpe from skillet, and gently and tightly roll up omelet toward pan handle; push rolled omelet to opposite end of skillet. Rub skillet with oiled paper towel around omelet, and return to medium-high heat. Add an additional 1/4 cup of the egg mixture to skillet; slightly tilt the skillet away from you while lifting the omelet so that the uncooked egg mixture seeps under and covers the entire surface of the skillet, and then lower the omelet into skillet. Cook until the new egg crêpe is almost set, 45 to 60 seconds, using chopsticks to pop any air bubbles that form. Remove skillet from heat. Using chopsticks or a small spatula, loosen edges of new omelet crêpe from skillet; gently roll the omelet toward pan handle, gathering egg crêpe and forming a larger omelet. Push rolled omelet to opposite end of pan and repeat with oil, egg mixture, and rolling motion two more times. Continue cooking omelet until browned, about 1 minute per side. Turn out omelet onto a work surface, and let rest 5 minutes.

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If needed to help hold its shape, turn out the omelet onto a lightly moistened wooden sushi mat; wrap the mat around the omelet, gently pressing to shape it into a cylinder.

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While omelet rests, repeat Steps 2 through 4 using remaining 1 1/2 tablespoons sesame oil and 1 cup uncooked egg mixture.

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Slice each finished omelet crosswise into 4 even pieces. Serve warm or at room temperature.

Active Time
Min
25
Total Time
Min
30
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Servings

Makes 16 eggplant planks

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Heat canola oil in a large Dutch oven over medium-high to 400°F.

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Just before frying, bring master dashi, soy sauce, sake, and mirin to a boil in a medium saucepan over high. Reduce heat to medium; simmer 1 minute. Remove from heat.

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Working in 3 batches, add eggplants to hot oil in Dutch oven; fry, stirring constantly, until golden brown, about 1 minute. (Eggplants should be soft around the outside and meet resistance toward the center when pierced with a chopstick.) Using a fine wire-mesh strainer, carefully transfer eggplants to hot dashi mixture in saucepan. Maintain oil temperature of 400°F between batches.

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Let eggplants soak in dashi mixture at room temperature 30 minutes. Remove eggplants from dashi mixture and serve. (Discard remaining dashi mixture.)

Active Time
Min
40
Total Time
Hr
1
Min
15
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Food & Wine Magazine by Saatelae - 2d ago

Servings

Makes 2 cups

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Bring a large stockpot filled with water to a boil over high. Working in 2 batches, add greens to boiling water; cook, stirring constantly, until just tender, about 30 seconds. Remove greens from boiling water using a fine wire-mesh strainer, and plunge into a bowl filled with ice water to stop the cooking process.

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Let greens chill in ice water 5 minutes. Remove greens from water, and transfer to a bowl.

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Working in 2 batches, place greens in a clean kitchen towel, and squeeze firmly over sink to remove as much liquid as possible.

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Transfer greens to an airtight container, and cover with a damp paper towel until ready to use. (You may store greens in airtight container, covered with paper towel, in refrigerator up to 3 days.)

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Ten minutes before serving, stir together master dashi, soy sauce, and salt in a medium bowl. Gently pull apart greens, and add to dashi-soy mixture, pressing to submerge. Let soak 10 minutes. Remove greens from dashi-soy mixture, letting excess drip off (greens should still be juicy). Discard remaining dashi-soy mixture. Sprinkle lemon zest evenly over greens.

Active Time
Min
20
Total Time
Min
50
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Food & Wine Magazine by Saatelae - 2d ago

Servings

Makes 11 cups

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Place 4 liters water and kombu in a 6-quart container. Cover and refrigerate 8 hours or overnight.

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Transfer water-kombu mixture to a large stockpot. Heat over medium-high to a temperature of about 140°F. Reduce heat to low, and maintain water temperature of 140°F for 15 minutes. (To help maintain the temperature, increase or reduce the heat as needed, and/or reposition the stockpot over stovetop burner so that the heat source only partially touches bottom of the pot.) Remove and discard kombu. (If you don’t have time to soak kombu overnight, steep kombu in water at 140°F for about 1 hour. Remove and discard kombu.)

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Return heat to medium-high, and bring kombu liquid to a temperature of about 176°F. Skim and discard any foam that may develop. Gently stir in katsuobushi. Reduce heat to low, and maintain water temperature of 176°F for 35 minutes, skimming and discarding foam every 10 minutes, if needed. (To help maintain the temperature, increase or reduce the heat as needed, and/or reposition the stockpot over stovetop burner so that the heat source only partially touches bottom of the pot.)

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Taste a little of the dashi. Finished dashi should have body in the mouth and not feel watery. If it feels watery, steep an additional 5 to 10 minutes over low heat.

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Line a fine wire-mesh strainer with a large coffee filter. Pour dashi through lined strainer into a large container; discard solids. Store dashi in an airtight container in refrigerator up to 3 days, or in freezer up to 2 months.

Make Ahead
The dashi may be covered and chilled for up to 3 days. It may be frozen for up to 2 months.
Total Time
Hr
1
Min
30
Time (other)
plus 8 hr steeping
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Servings

4

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Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and crushed Kampot peppercorns in a small bowl.

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Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss to coat. Add 1/4 cup of the oyster sauce mixture; cover and refrigerate 8 hours or overnight. Cover remaining oyster sauce mixture, and set aside.

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Heat oil in a wok over high. Carefully add beef mixture to wok, and cook, shaking wok often, until beef has a brown sear, 4 to 5 minutes. Add red onion and remaining oyster sauce mixture, and cook, shaking wok often, 2 more minutes.

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Stir together lime juice, sea salt, and coarsely ground Kampot peppercorns. Place beef, lettuce leaves, and tomatoes on a platter, and serve with lime sauce.

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Light-bodied, spicy Loire Cabernet Franc.
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Total Time
Min
20
Time (other)
plus 8 hr marination
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Nite Yun
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